Zucchini "Fettuccine" with Fresh Marinara Recipe | Vegetarian Times Skip to main content

Zucchini "Fettuccine" with Fresh Marinara

The key to this fresh sauce is using the reddest, ripest, sweetest tomatoes. If they're a little acidic, stir in a teaspoon or two of pure maple syrup or honey.



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1 ½ lb. plum tomatoes, quartered
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1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
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⅓ cup dry-packed sun-dried tomatoes, softened in warm water and chopped
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¼ cup extra virgin olive oil
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1 shallot, minced
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8 oz. mixed summer squash (green and yellow), ends trimmed
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1 orange bell pepper, halved and seeded
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8 oz. soy or fresh mozzarella, diced
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1 cup chopped walnuts
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6 basil sprigs for garnish, optional


1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

Nutrition Information: 

16 g
Total Fat: 
26 g
Saturated Fat: 
2 g
14 g
590 mg
5 g
7 g

Comments on this Recipe

my tomatoes and courgettes are ready for harvesting, but my peppers are still I might have to buy a ripe one just to try this out - it sounds really tasty:)

I found this recipe to be very good. I will however add a couple cloves of garlic the next time to give it a little more umph!

That was wicked good

Would it make any difference in taste or texture if this were served Hot?